Ancient humans’ need to preserve food has now given us a rich platter of pickles from all around the world. Because back then, oil and vinegar were used to do what refrigerators are used for now. It is very interesting to see how different countries went on to pickle different things – from eggplants, mangoes, cucumbers, etc. Especially so, because the choice is very much dependent on seasons and produce as well. We have shortlisted eight pickles from across the continents that you must try out.
Kimchi – South Korea
Kimchi is a very integral part of South Korean food and history. This spicy pickle is eaten with rice, noodles, pancakes, etc. There are many well-known variations of kimchi, and the preparations may even vary from household to household. But the most classic or basic one uses chile peppers, garlic, and Napa cabbage. The introduction of Chile peppers into South Korea took the spice you get in kimchi to a whole other level. Kimchi is quite easy to make, so if you like your food spicy, this is worth a try.
Kyuri Zuke – Japan
Japan has loads of pickles that it boasts of. And Kyuri Zuke is one of the top few. This pickle is made out of cucumbers. The cucumbers are gently salted and can be eaten and served in a variety of ways. You can put this pickle on a stick, eat it as part of a salad, with rice, or just on its own too.
Mango Pickle – India
Mango pickle is perhaps one of the most common and popular pickles in India. This condiment is made in various other Asian countries as well. Instead of vinegar, as preferred in Western kitchens, oil is used here for pickling. The choice of oil depends on which region you are in. Sesame and mustard oil are the most common ones put to use. The mangoes are thoroughly cleaned and cut. They are then allowed to dry under the sun. This pickle can be eaten with a lot of things – Rotis, dosas, rice, dal, etc.
Sauerkraut – Germany
Sauerkraut, or kraut, was originally invented in China and soon, it became immensely popular in Germany too. It is made of salt, water, and cabbage. You can have it with hotdogs, kielbasa, potatoes, etc.
L’hamd Markad – Morocco
Morocco’s most popular pickle is made of lemon rinds. Some many recipes and styles have come up over the centuries to go about it – the simple ingredients ones, and the more complex ones too. The former makes use of salt, water, lemon pieces, and lemon juice. But the latter incorporate more flavors into the pickle by using different kinds of spices and herbs during the pickling process.
Cornichon – France
If you are hosting a party and are planning to have a charcuterie plate, it has to have cornichon on it. These pickles are crunchy, spicy, and have a memorable tartness to them.
Torshi Left – Israel
This pickle makes use of a rich variety of vegetables. From eggplants, beetroots, chili peppers, and garlic – the ingredients are fresh and diverse. And this specific pickle – the Torshi Left – has turnip as the main ingredient. Torshi is a common sight in many regions and countries apart from Israel too, like Croatia, Bulgaria, Greece, and the Balkans. The most common, and original, way to eat Torshi left is with pita and falafel.
Giardiniera – Italy
Giardiniera pickle has traveled from Italy and to Chicago. This delicious condiment is made with carrots, zucchini, peppers, and onions. For pickling, red white wine vinegar is usually used. White wine vinegar also works. Seasoning can be done with different kinds of herbs and spices, like red pepper flakes, garlic, or oregano too. You can have this pickle over hotdogs or with salads too. Additionally, the vegetables used often vary from season to season too. So, if you wish to try out a new kind of pickle, you can start with one of these. You will find their recipes online with just a few clicks, or you can order them in too. Pickles are a great way to get to know a country’s culture, so get started!